Roasted Oysters On The Half Shell In Champagne Sauce
Oysters roasted on the half shell, lightly glazed with a silky champagne sauce, then finished with crisp prosciutto julienne and a sprinkle of pistachios.
Servings 4 people
Equipment
- 20 oyster shells
- Small saucepan
- fine sieve
- rock salt enough for 4 plates
Ingredients
- 1 pint Fresh Oysters not frozen
- 1/4 cup Prosciutto thinly sliced
- 1/4 cup Pistachios finely chopped
- 4 Marjoram sprigs or other herb
- 1 tbsp Shallots minced
- 1/2 cup Champagne dry
- 2 tbsp Champagne vinegar
- 1/2 cup Cream heavy
- 4 tbsp Butter unsalted
- Salt and White Pepper to taste
Instructions
- Champagne Sauce
- In a small saucepan over medium heat, combine the shallots, Champagne, and Champagne vinegar. Bring to a boil and reduce by one third.
- Add the heavy cream and continue cooking until the mixture reduces again by one third.
- Remove the pan from the heat but keep the burner on low. Whisk in the butter one piece at a time, allowing each piece to melt before adding the next. If the sauce cools too much to melt the butter, briefly return the pan to the heat.
- Season lightly with salt and white pepper. Go lightly on salt, oysters and prosciutto are naturally salty.
- Strain the sauce through a fine sieve and keep warm over a bowl of hot water.The sauce can be prepared up to 2 hours ahead.
- Oysters
- Preheat the oven to 450Arrange the empty oyster shells on a baking sheet. Place one oyster in each shell.
- Roast for 3-4 minutes, or until the edges of the oysters just begin to curl.
- Finish and Serve
- Spoon a little warm Champagne sauce over each roasted oyster.
- Top with a pinch of julienned prosciutto and chopped pistachios.
- Return the oysters to the oven for about 45 seconds, just long enough to warm the sauce without overcooking the oysters.
- To serve, spread a layer of rock salt on each of four plates. Nestle five oysters onto each plate and garnish with chosen herb.